MAC AND CHEESE AND PEAS

Mac and Cheese and Peas image

Provided by Damaris Phillips

Time 30m

Yield 4 serving

Number Of Ingredients 12

Kosher salt
1 pound medium shells or large elbow noodles
1 1/2 cups frozen peas
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
One 8-ounce block cream cheese, at room temperature
1/2 teaspoon freshly ground pepper (I like white, but any pepper will do)
1/4 teaspoon ground mustard
1 to 2 tablespoons bourbon, optional
8 ounces extra sharp white Cheddar, shredded
8 ounces white American cheese, shredded if from a block, otherwise diced

Steps:

Bring a large pot of water to a boil. Season generously with salt. Cook the pasta according to the package directions. When you have 1 minute of cook time left, pour in the frozen peas. Drain and set aside.
Melt the butter in a large high-sided 10-inch saute pan over medium heat. Stir in the flour and cook until golden brown, about 2 minutes. Slowly whisk in the milk. Reduce to low heat, bring to a simmer and cook until it becomes a thin gravy, about 5 minutes. Add the cream cheese and break up until smooth. Add the white pepper and ground mustard. Remove from the heat, add the bourbon if using and whisk to combine until fully incorporated. Stir in the Cheddar and American cheeses and cook until all the cheese is melted, 2 to 4 minutes. Taste and add salt as needed.
Add the cooked pasta and peas to the cheese sauce and stir to thoroughly combine. Taste again and salt and pepper as needed before serving.